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Pork Tenderloin Medallions Stuffed with Wild Mushrooms Served with a Pomegranate Sauce

Recipe created by:
Chef Carlo, Meritage Martini Oyster Bar & Grill, Sonoma, CA


2 pork tenderloins (3lbs), cleaned
1 cup wild mushrooms, chopped and sautèed with white wine
1/3 cup breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup fontina cheese, shredded
8 oz pancetta, sliced thin
3 tbsp. olive oil
1 egg
3 tbsp. butter
3 tbsp. chopped thyme leaves
3 tbsp. chopped sage
3 tbsp. minced parsley
2 cups pomegranate juice
1/2 cup demiglace
salt & pepper


In a mixing bowl add the wild mushrooms, parsley, breadcrumbs, parmesan, fontina cheese and egg. Mix well. Clean pork tenderloin, butterfly and pound it thin, add the stuffing to the center and roll like a cigar. Rub with the meat with the salt, pepper, sage, and thyme. Wrap the tenderloin with pancetta, and tie with butcher string. In a large sauté pan, on high heat, add the oil and butter. Brown the tenderloin on all sides and place in a 400°F degree oven for ten minutes. Remove from oven. Remove the tenderloin from the pan and deglaze with pomegranate juice. Reduce by half and add the demiglace. Slice the tenderloin on a bias and serve over mashed potatoes. Top with pomegranate sauce.

Serve with:

Kunde Family Winery Red Dirt Red